Yeast for grain brews – organoleptics are important, namely, a set of fermentation by-products that form the taste and aroma of beverages such as whiskey, bourbon, grain vodka, etc. For this purpose, specialized alcoholic yeast is used, which includes certain strains of yeast Saccharomyces cerevisiae. They are resistant to alcohol, aggressive environment and high temperatures, which is facilitated by a set of nutrients, but more importantly, by-products of the vital activity of such yeasts are various acids that form esters with alcohol molecules, creating a genuine profile of noble distillates. In addition, yeast for whiskey and other grain distillates should have a short lag phase (the breeding period preceding anaerobic fermentation) - grain brew is a very nutritious medium for all microorganisms and the faster the yeast develops its colony, the lower the risk of infection of the brew with pathogens.
